J. Agric. Food Chem. 2008, 56, 4631–4636
4631
Chemical Composition, Antioxidant Properties, and Thermal Stability of a Phytochemical Enriched Oil from Ac¸ai (Euterpe oleracea Mart.) LISBETH A. PACHECO-PALENCIA, SUSANNE MERTENS-TALCOTT, STEPHEN T. TALCOTT*
AND
J. Agric. Food Chem. 2008.56:4631-4636. Downloaded from pubs.acs.org by UNIV OF KANSAS on 01/21/19. For personal use only.
Department of Nutrition and Food Science, Texas A&M University, College Station, Texas 77843
Phenolic compounds present in crude oil extracts from ac¸ai fruit (Euterpe oleracea) were identified for the first time. The stability of ac¸ai oil that contained three concentrations of phenolics was evaluated under short- and long-term storage for lipid oxidation and phenolic retention impacting antioxidant capacity. Similar to ac¸ai fruit itself, ac¸ai oil isolates contained phenolic acids such as vanillic acid (1,616 ( 94 mg/kg), syringic acid (1,073 ( 62 mg/kg), p-hydroxybenzoic acid (892 ( 52 mg/kg), protocatechuic acid (630 ( 36 mg/kg), and ferulic acid (101 ( 5.9 mg/kg) at highly enriched concentrations in relation to ac¸ai pulp as well as (+)-catechin (66.7 ( 4.8 mg/kg) and numerous procyanidin oligomers (3,102 ( 130 mg/kg). Phenolic acids experienced up to 16% loss after 10 weeks of storage at 20 or 30 °C and up to 33% loss at 40 °C. Procyanidin oligomers degraded more extensively (23% at 20 °C, 39% at 30 °C, and 74% at 40 °C), in both high- and low-phenolic ac¸ai oils. The hydrophilic antioxidant capacity of ac¸ai oil isolates with the highest phenolic concentration was 21.5 ( 1.7 µmol Trolox equivalents/g, and the total soluble phenolic content was 1252 ( 11 mg gallic acid equivalents/kg, and each decreased by up to 30 and 40%, respectively, during long-term storage. The short-term heating stability at 150 and 170 °C for up to 20 min exhibited only minor losses (
